The "bitterness" and "bitter tail" of rock tea are not all bitter. What is the difference?

丨 This article is original by the rock tea class of Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Li Mahua

"1"

Jiang Heng wrote poems in the Qing Dynasty and recorded his feelings when drinking tea in Wuyi Mountain.

"The natural taste of the strange species, the papaya is slightly cinnamon."

The strange species written in the poem is a collective name for the rock tea group.

However, some people in the circle also believe that according to the content of the tea taste, cinnamon flavor, and taste partial content, this is clearly cinnamon.

As a native to Wuyi, the cinnamon is a little famous before the sky -high tea egg news, as early as seven or eighty years before the last century.

Even the views that the cinnamon was a famous tea in the Qing Dynasty, but it was not called this name at the time, but it was called "Yumanut", which was famous for a long time.

It was only officially settled in the late 1970s and was promoted one after another.

Talking about the gossip of the rock tea cinnamon, it was a basket, and I couldn't finish the three words.

For example, the variety of cinnamon in the rock tea circle is not only cinnamon, but also the natural hybrid offspring of cinnamon -Dangnun.

Danggui's planting in Wuyi Mountain is not much, and it is relatively rare, but it inherits the cinnamon cinnamon, leaf shape, plant characteristics, etc., which are similar to cinnamon.

Different from the spicy feeling of cinnamon tail water, Dangui will have bitter tails when you drink it.

Tea soup is bitter at the entrance, but the bitter taste can be opened in time and can be accepted.

This clear bitter taste is also called "bitterness" in the circle, which is obviously different from cinnamon and stantinis.

"2"

When it comes to the bitterness of rock tea, twist see a question.

What is the difference between "bitterness" and "bitter tail" of rock tea? "

After hearing the words, I first checked the relevant tea reviews.

Then I found that there was no description of bitterness and bitter tail inside.

GB/T 14487-2017 In the "Tea Sensory Review Term", only the official definition of bitterness and astringency can be found.

Bitter, the tea soup is bitter, and the aftertaste is still bitter.

Astrobatt, after the tea soup entrance, there is a feeling of thick tongue blocking.

Drinking rock tea on weekdays, when talking about bitterness and bitterness on the tea table, it is more verbal description.

Each person has different opinions, and there is no unified argument.

In different situations, different contexts refer to different meanings.

"3"

"Huang Guanyin, White Chicken Crown, Qidan, generally have bitter tails."

Here is the emphasis on the variety of bitterness.

There are many varieties of Wuyi Rock Tea, and they are different.

And some varieties of tea soup will have high recognition bitterness.

The bitterness of these comes with is not difficult to accept, but unique.

For example, Huang Guanyin's suffering.

When trying the tea, as long as you encounter Huang Guanyin, whether the degree of roasting is light or heavy, the entrance to the tea soup is generally the opening of the flower.

The fragrance is rich, the tea is sweet and fragrant.

At this time, I haven't waited for you to slow down from these wonderful tea fragrance camps, and you will immediately taste the endless suffering.

Different from distinguishing, I just feel that the taste of the tea soup is wonderful.

There is a sense of staggered, ups and downs, first suppression and then raising.

In the process of drinking tea, I feel that the tea taste is straightforward and has no new ideas.

The bitterness of the white chicken crown, which is the same, drinks "bitterness".

The white chicken crown with a white leaf in spring, as a famous albuminate species in the distance, the freshness contains the taste of the fresh leaves is rich and bitter.

Treating a variety of tea like the white cock crown, the mainstream of rock tea has always been roasted too high, light fire and light fire are enough.

For this reason, when drinking the white chicken crown, you can drink the obvious fresh mellow soup.

In addition to the prominent umami, there are a lot of bitter taste in the smooth tea soup.

This burst of bitterness did not appear abrupt, but made the tea soup in the entrance.

Drinking these tea flavors can make people understand that the legends of "Taoism practice qi tea" are not groundless.

Dang Gui's suffering has already been introduced earlier. Tea soup is mellow, tea fragrance is heartbroken, and there are cinnamon. Swallowing the soup can also taste the characteristics of "Xin".

But unlike cinnamon, there will also be a great concern.

"4"

"XX narcissus did not go through the water, leaving a bitter."

When picking up the rock tea, the three or four leaves (excluding buds) of the noodles should be collected.

When picking tea, tea green should be collected with a stalk, not just leaf.

Picking with leaf leaf with stalks together is conducive to making youths. During the drying process, the leaves will not be close to each other.

In addition, the preservation of the tea stalk can also help the water and the internal material transportation inside the leaves.

The speed of walking water is moderate.

After the water is slow, the tea youth will be stuffed, affecting the clarity of the tea fragrance.

After the water is too fast, the stalls and shaking are crazy, which will cause the leaves to "dry" and lose the internal quality.

The ideal state of green water is to allow the water to be separated from the inside of the blade.

Following the leaf vein network, the water inside the green leaves is constantly discharged out.

While the water vapor is expelled, it can also take away a lot of bitterness and astringent substances to help the later quality molding.

When you are in place, walk through the water, and the rock tea that is roasted and roasted. As soon as the tea soup is not in the entrance, you will immediately taste a strong bitter and exciting experience.

Conversely, the rock tea that is not in place and the water without water will naturally occur before the situation mentioned earlier.

In the process of walking, the bitter substances are "tail" inside the green leaves, which leads to the lack of bitterness and seriously affect the quality.

"5"

"The bowl of brewing rock tea should be drained, otherwise it will leave the suffering."

Cover the bowl for tea, the tea soup is clean and neat.

When brewing, it is not only fast.

Fast water injection, quickly cover, directly out of the soup, complete the whole process, and fight in seconds to complete the tea requirements for fast water.

Also drained the tea soup, it is fast and good to achieve. While ensuring the speed, the quality must be guaranteed.

After pouring out the tea soup, put down the bowl if you didn't wait for the tea soup.

The small amount of tea left at the bottom of the bowl will be stuffed into the extreme. It will become a "bitter bottom" in the population of Wuyishan, which will affect the follow -up tea flavor.

When the next punching water, this part of the bitter soup is mixed in it, causing the tea to become bitter and astringent.

The next rush, if it has not been drained, the same problem will be reproduced again.

As a result, the rock tea that is made, the more bubbles, the more bubbles, the more astringent.

In many occasions, the impact of the quality of tea is excluded. When you encounter the more bubbles and the more bitter rock tea, it is not necessary to say that there is no need to say that the tea soup is not drained!

"6"

I talked to my friends about the bitterness of rock tea before.

My friends mentioned something, which can make people not mind the bitterness.

In his eyes, the tea soup basically has bitter taste, and it is common to be slightly bitter at the entrance.

After this slightly bitter drink, it will disappear soon, and it will not stay for a long time. For the overall tea soup flavor, it is harmless.

It is worth noting that the suffering of the aftertaste.

Or the bitter taste is strong, and the bitterness does not dissipate for a long time after drinking tea.

Or the entrance does not feel bitter, and the aftertaste is bitter, astringent, and numb.

In the eyes of friends, this kind of memorable bitterness is the most disgusting "suffering" in rock tea.

This is the truth. The rock tea is expensive with fragrance and sweetness. What is the bitterness?

However, whether it is bitter or bitter, they have different specific meanings in different circumstances.

Divide the door, distinguish one by one, and look at the various sufferings in the rock tea!

It is not easy to create. If you think this article is helpful to you, please like it.

Follow [Xiao Chen Tea], learn more about white tea, rock tea!

Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

- END -